For the eggs Menemen
4 tbsp. olive oil
1 large onion, thickly sliced
4 red, yellow and green peppers, deseeded and quite thickly sliced
2 green chillies, deseeded and finely chopped
400g tin tomatoes in thick juice
2 tbsp. coriander, flat-leaf parsley or mint, chopped
4 eggs
For the yoghurt sauce
8 tbsp. Greek yoghurt
2 garlic cloves, finely crushed
For serving
extra-virgin olive oil
ground chilli or cayenne pepper
feta, crumbled (optional)

For the eggs Menemen
Heat the oil in a large frying pan and cook the onion, pepper and chillies over a medium-high heat until the onion is golden. Add the tomatoes, season and cook until the peppers are soft and the mixture is like a sauce, not too runny. Stir in the herbs. Break the eggs on top and cook over a medium heat until they are set but the yolks are still runny (15 to 20 minutes). The mixture will become thicker.

For the yoghurt sauce
Stir together the yoghurt and the garlic.

To serve
Sprinkle the eggs with salt and pepper, add a drizzle of extra-virgin olive oil and the ground chilli or cayenne. Scatter with feta, if using, and add a dollop of the yoghurt sauce. Serve with flatbread on the side.

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